Mao Jia Restaurant (Erluan Dong Lu Branch)
湘菜 · ⭐ 4.2
No. 4019, Erhuan East Road
Dishes
Homestyle Stir-Fried PorkFarmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
Master's Braised Pork BellyA classic Chinese dish featuring tender pork belly braised in a savory-sweet sauce made with soy sauce, sugar, and spices.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Handmade Fish Tail with NoodlesHandmade Fish Tail with Noodles is a dish featuring fresh fish tail and handmade noodles. Typically using grass carp or silver carp tail, it is marinated and then pan-fried or braised until tender. The handmade noodles are made from wheat flour, offering a chewy texture. The cooked fish tail is served with boiled noodles, topped with a sauce made from soy sauce, cooking wine, scallions, and ginger. The dish presents tender fish and noodles soaked in savory broth.
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
Mashed Chili with皮蛋A cold dish made with green peppers and preserved eggs. The peppers are grilled, peeled, then crushed with the eggs in a mortar and mixed with seasonings. No heating is required during preparation, highlighting the natural flavors of the ingredients.
Mao's Braised PorkMao's braised pork belly is made with pork belly, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and other seasonings. The finished dish has a bright red color, is rich but not greasy, and melts in your mouth.
Hunan-Style Steamed Fish with Fermented Beans and ChiliHunan-Style Steamed Fish with Fermented Beans and Chili is a characteristic dish from Hunan cuisine. The main ingredients include fresh grass carp or sea bass pieces, Hunan-style fermented black beans (douchi), and chopped chili peppers. During preparation, the fish pieces are briefly marinated with salt and cooking wine, then arranged on a plate and evenly coated with a mixture of fermented beans and chopped chili. The dish is steamed over high heat for 8-10 minutes until the fish is fully cooked. After steaming, hot oil and a small amount of seasoned soy sauce for steaming fish may be drizzled on top to enhance the aroma. The finished dish features tender fish, rich savory flavor from the fermented beans, and a fresh spicy kick from the chopped chili.
Premium MaoxuewangPremium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Classic Steamed Fish Head with Chopped ChiliFresh fish head steamed with chopped chili, ginger, and scallions, resulting in a tender texture and spicy flavor.
Preserved Radish with Salted PorkPreserved radish stir-fried with cured pork is a traditional Chinese home-style dish made primarily from preserved radish and cured pork. The preserved radish is made by pickling and sun-drying, while the cured pork is salted and air-dried pork. To prepare, slice the cured pork, soak and cut the preserved radish into pieces, heat oil in a wok, sauté the cured pork until it releases its fat, then add the preserved radish and stir-fry together. Season to taste and cook until fully flavored.
Sour Pickled Beans with Minced PorkSuan doujiao roumo is a home-style dish made primarily from pickled mustard greens and minced pork. The sour taste of the pickled greens blends well with the pork, enhanced by stir-frying with葱姜蒜 and basic seasonings like oil, salt, and soy sauce.
鱼头面鱼头面是一道以鱼头和面条为主要食材的菜品。鱼头通常选用新鲜的鲢鱼头或鳙鱼头，经过煎制或炖煮后与高汤融合，再加入面条煮熟。制作过程中常加入姜片、葱段等调料去腥增香，部分做法还会加入豆腐、蔬菜等辅料。